Fernando Morales/The Globe and Mail
Haddock is the fish of choice for fish and chips. Here, it is pan-fried and then dusted with crunchy bread crumbs for a nice change of texture.
Servings: 4
Ready Time: 35 minutes
Fish
1/2 cup flour
2 tbsp chopped chives
Salt and freshly ground pepper
1 1/2 lbs haddock fillets, cut in half width-wise
3 tbsp vegetable oil
Bread crumbs
1 cup fresh bread crumbs
1/2 tsp dried oregano
1/2 tsp dried tarragon
2 tbsp fresh chopped parsley
2 tbsp butter
Brown butter
1/4 cup butter
1 tbsp chopped capers
2 tsp lemon juice
Salt to taste
Method
Preheat oven to 350 F. Spread bread crumbs on a cookie sheet and bake for five minutes or until dry and golden. Reduce heat to 200 F.
Mix flour with chives and salt and pepper on a plate. Dip fillets into mixture.
Heat large skillet on medium-high heat and add oil. Working in batches, add fish fillets without crowding the pan. Fry 1 minute per side and remove to an oven-proof platter. Continue to fry pieces. When finished, add bread crumbs, oregano, tarragon and parsley to skillet and toss until browned (adding a little butter if needed). Place fish and bread crumbs in oven to keep warm while sauce is made.
Wipe out skillet and add butter. Stir and watch carefully until the butter turns a nut-brown colour – about 2 minutes. Add capers and lemon juice.
Pour sauce over the fish, sprinkle with bread crumbs and serve immediately.
Lucy Waverman